My go-to pancake recipe is this oatmeal buttermilk variety, which I posted on the day Weekly Greens’ launched. I’ve made countless batches of these adored pancakes and the recipe is beautifully adaptable. I’ve added pecans and bananas in the winter or, as in this case, seasonal fruit in the summer. This version is my weekend answer to blueberries in cereal.
Preparation time: 10 minutes, plus overnight fridge time
Cooking time: 20 minute(s)
Number of servings (yield): 16 pancakes
Oh my, these sound positively divine. Will be making very soon.
For this one, if I plan to make with bananas and pecans, would I add them like the blueberries (not mixed into the batter)? Keep up the great work with your blog!
Your email address will not be published. Required fields are marked *
Want to receive updates in your inbox?